Editor’s note: This opinion column offers a differing view from that presented by guest columnist Brian Ronholm in “Eschewing obfuscation on poultry slaughter line speed.”
Poultry slaughter would flunk
The key to understanding the complexities in the debate over the line speed issue for poultry production is to recognize that there is a distinct difference between the line speed
Hepatitis A is a communicable disease that often spreads from person to person. Person-to-person transmission occurs via the “fecal-oral route,” while all other exposure is generally attributable to contaminated food
Editor’s note: This is a recent installment in a series of employee profiles being published by the U.S. Department of Agriculture’s Food Safety Inspection Service, republished here
As part of the Food Safety Modernization Act (FSMA), the Food and Drug Administration issued on May 27, 2016, a final rule to require domestic and foreign food facilities, with
Secretary of Agriculture Sonny Perdue would make a great Jolly Old Elf. In fact, he’s looked upon as Santa Claus in about 300 congressional districts where a visit from
It’s not every day that doctors see a Brucella infection among their patients. The disease is rare in the United States, with only about 120 cases annually. But when
The food manufacturing industry has always been concerned with the quality and safety of the food they produce. At the very lowest level, it is an unwritten ethical requirement. But
Next generation sequencing is beginning to replace traditional DNA methods in food safety testing. As this trend continues, sequencing will no longer be the time intensive process it once was.
For those marking time, waiting for a new USDA Under Secretary for Food Safety, today is something of an anniversary. It was four years ago today that Dr. Elisabeth Hagen
For many people, the holiday season is the perfect time to spend time together in the kitchen and share delicious baked foods and desserts. Follow these safety tips to help